The objective of this thesis study is to identify factors that influence Alberta food processors' food safety decisions. Data for this study were collected in a 2008 survey of Alberta food processors. It is hypothesized that pressures from government, industry, and consumers influence firms' food safety decisions. Data on respondent firms' perceptions, attitudes and characteristics are analyzed using nonparametric statistical approaches; logit models are estimated. Analysis indicates that firms perceive their consumers as viewing potential hazards to be more dangerous to food safety than the firms themselves consider these hazards. Firms' responses associated good manufacturing practices with both improved food safety and improved business performance. Only minimal support is found for government, industry and consumer pressures as influencers of HACCP adoption in Alberta. Structural issues are identified which may impact policy implementation. The conclusions provide insights into Alberta food processors' food safety strategies and may contribute to food safety policy. / Agriculture and Resource Economics

Šiame darbe nagrinėjami bendrieji maisto produktų kokybės aspektai ir smulkiau aptartas svarbiausias kokybės aspektas – produkto sauga ir saugumo užtikrinimas naudojant modernią rizikos veiksnių analizės svarbių valdymo taškų (RVASVT) sistemą. I��nagrinėjus esamą RVASVT sistemos diegimo padėtį Lietuvos maisto įmonėse , ypatingas dėmesys darbe skirtas rizikos veiksniams ir RVASVT sistemos diegimo problemoms ir jų sprendimui didesnėse maisto gamybos įmonėse. Darbe naudojami metodai teorinė analizė, maisto pramonės įmonių vadovų , personalo apklausa siekiant sužinoti jų nuomonę apie RVASVT sistemos diegimą ir jos naudą, srauto diagramų pagalba žaliavos/produkto pavaizduojami perdirbimo etapai įmonėje. Darbe apibūdinama RVASVT sistema ir jos nauda, analizuojami Lietuvos teisės aktai, ,reglamentuojantys maisto tvarkymą ir kontroliuojančių institucijų veikla šioje srity. Pateikiamas Lietuvos ir kitų šalių maisto įmonių požiūris į RVASVT diegimo privalumus , trūkumus ir sistemos reikalingumą maisto saugai. Pagrindžiama kai kurių teiginių ir praktinių nuorodų sudėtingumą ar abejotiną reikalingumą diegiant produkto saugos sistemą įmonėje. / The aim of the work to determine increasing problems of HACCP system inoculation in the enterprises of food to prove the expediece and need of picking information.. It is judge HACCP system necessarity, which is reglamented by the juristic base. The analysis of problems that are promineted during the inoculation and the recommendation how to avoid them. The methods which were used are: theoretic analysis, interogation, and the diagrama of flow.There were refered on interrogation of food remaking enterprises results and data that was annouced in articles of EU specialists.There is analysed common aspects of food products quality and discused the most important aspect of quality narrowlly – the safetiness of product and assurance of safetiness using the modern HACCP system. There are indicated interfasings among UQM and HACCP systems. After studying current situation of the HACCP system inoculation and knowledge in Lithuania and other countries, special attention was paid to risk factors and problems which is originating during HACCP system inaculation in a industry enterprise. The more qualified personnel participate and more expedient information is fixed from the very beginning of the inoculation of the system, the more quaranties that a process, ruling with the guard of product in an enterprise, when producing it is not only standartification of documents, decreasing mismaching cases, the posibility of product selling was expanded.

The research of the Master thesis was carried out in 2005/2006 years in the Laboratory of the State Food and Veterinary Service of Klaipeda County, state and private poultry farms in Klaipeda County and in the Department of Infectious Diseases of the Lithuanian Veterinary Academy. The data was analysed applying the descriptive statistical analysis method. The Master thesis consists of 48 written pages, 7 tables, 10 figures and 56 references. The study aimed at analysing the Salmonellosis hazard in the poultry farms in Klaipeda County and preparing the plans for Salmonellosis prevention. The goals: to collect the data for epidemiological analysis; to analyse the hazards of Salmonellosis in poultry farms in Klaipeda County; to prepare the plans for Salmonellosis prevention. Bacteriological analyses were carried out according to Food and Feed Microbiology LST EN ISO 6579 standards; the horizontal method for the detection of Salmonella spp. (ISO 6579:2002) was applied. The commercial kits were used to identify Salmonella spp. In a year 2005, 15660 poultry keepers were registrated in Klaipeda County, with the total of 817960 birds, 797974 of which were hens. In 2005 there were analysed 1524 samples for Salmonellosis. About 40.4 % of the analysed samples were pooled samples of chicks 1 to 4 d old, in which the majority of pooled samples constituted the samples from boxes, bedding, faeces (282 samples). The pooled samples in the layer hens group amounted to 24.6 % of the total... [to full text]

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Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

Assessment of Hazard Analysis and Critical Control Points Principles in Primary School Feeding Schemes in the Western Region of Gauteng Objective: The objective of this study is to investigate the need for standard hygiene and safety practices for the National School Nutrition Program (NSNP). Food safety procedures and practices can be implemented as part of the Hazard Analysis of Critical Control Points (HACCP) program. Background: The National School Nutrition Program (NSNP) forms part of the Integrated Nutrition Program (INP) of South Africa and was implemented as a poverty alleviation strategy introduced in 1994 by government as part of the newly founded democratic Republic of South Africa. The NSNP is implemented in primary schools. Design: A questionnaire was designed to investigate, the hygiene and safety practices in primary schools in the Western Region of Gauteng. Both rural and urban schools using the NSNP were targeted. Research Project: The NSNP staff from 26 primary schools completed the research questionnaire focused on hygiene and safety practices. Results: Data collected indicated the need to implement a very basic HACCP program that include identifying the HACCP team, training for food handlers, standardized equipment and the implementation of hygiene and safety procedures. Conclusion: To implement HACCP in the NSNP, the role players from the managerial structures and food handlers at schools, the training needs of the target group and the equipment needed to comply with HACCP procedures, should to be identified. Documentation must be in place for monitoring, evaluation and verification procedures to implement the HACCP program. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2009.

Growth and survival of L. innocua and TAC in artificially inoculated Turkish White Cheese during manufacturing and storage periods, with respect to different level of contamination of L. innocua were investigated. Cheese products were manufactured by the short-set procedure in pilot-plant-sized vats, as in AO&Ccedil / dairy factory. Pasteurized cow&rsquo / s milk was inoculated with L. innocua for obtaining the initial loads of 3.84 and 7.12 log CFU/ml. Bacterial load of inoculated milk, whey, post-ripened curd and post-salted cheese was determined during processing at 20&plusmn / 5&ordm / C. Cheeses were stored in 16% saline solution at 4 &plusmn / 2&ordm / C for up to 45 days. Samples were taken from each treatment and analysed on 5, 10, 15, 20, 30 and 45 days. Total decrease of L. innocua in Turkish White Cheese with each inoculum dose was approximately 2 logs during the storage period. L. innocua values were also compared with TAC values. The results had shown that, if pasteurization is not as sufficient as to kill this bacteria in contaminated raw milk, or if there is post-process contamination, Listeria can survive during the manufacture and storage, although they decrease in number. Storage (ripening) period for consumption of cheeses should be at least 90 and 178 days, in low and high inoculum dose, respectively. Physico-chemical properties of cheese as pH, acidity, salt, fat, moisture contents during storage period were determined. Salt concentration, pH value and storage temperature had a cumulative bactericidal effect on microorganisms. In this respect, effect of implementing HACCP method on reducing the Listerial contamination of Turkish White Cheese was determined for checking the quality problems in a cheese plant and for directing the companies as a guide.

In der Europäischen Gemeinschaft soll der höchste Standard an Lebensmittel-Sicherheit gelten. Um diesem obersten Grundsatz der Europäischen Union Rechnung zu tragen, wurden Verpflichtungen zur Durchführung von betrieblichen Eigenkontrollen in die europäischen Rechtsakte aufgenommen. Inwieweit Eigenkontrollen in die Praxis umgesetzt sind und deren Problematik, sollte mittels vorliegender Arbeit untersucht werden. Hierfür wurden Betriebe aus den Bereichen Gastronomie und Gemeinschaftsverpflegung im Einzugsgebiet des Stadtveterinäramtes Karlsruhe auf die Durchführung von Eigenkontrollen untersucht. Die Daten von 184 Betrieben wurden im Rahmen der amtlichen Lebensmittelüberwachung mittels eines Fragebogens erfasst. Größere Betriebe, mit einer Produktion von >150 Essen am Tag führten häufiger Eigenkontrollen und deren Dokumentation durch, als Betriebe mit nur einer Produktion von bis zu 100 Essen täglich. Die Betriebe der Gruppen Gaststätten und Imbisse hatten am wenigsten Kenntnisse über bestehende Rechtsvorschriften, führten am wenigsten Kontrollen und Personalschulungen durch und hatten am wenigsten Sicherungsmaßnahmen eingerichtet. Weiterhin hat sich gezeigt, dass die Krankenhäuser, Fernküchen, Fastfood-Filialen und Altenheime am häufigsten Kenntnisse über bestehende Rechtsvorschriften vorweisen konnten, die meisten Kontrollen und Personalschulungen durchführten und häufiger Sicherungsmaßnahmen eingerichtet hatten. Die Untersuchung hat ergeben, dass die Durchführung von betriebseigenen Kontrollen und Maßnahmen nach § 4 LMHV (Lebensmittelhygieneverordnung) den Betrieben noch große Schwierigkeiten bereitet. Im Vordergrund steht jedoch die Tatsache, dass der durchschnittliche Lebensmittelunternehmer mit der Entwicklung eines eigenen Sicherheitssystems, mit dem Lebensmittelsicherheit garantiert wird, überfordert ist. Einige unspezifische Eigenkontrollmaßnahmen, wie die Durchführung von Wareneingangskontrollen, Temperaturmessungen in Kühl - und Tiefkühlein-richtungen, Personalschulungen und die Temperaturkontrollen in Heißhalte-vorrichtungen ließen sich dennoch in der Vergangenheit mittels amtlicher Anweisung des zuständigen Veterinäramtes durchsetzen. Selbstständig entwickelte Sicherungsmaßnahmen, individuell an den jeweiligen Betrieb angepasst, konnten in der vorliegenden Untersuchung nicht vorgefunden werden. Diesbezüglich besteht noch reichlich Aufklärungsbedarf, wobei der Rolle des amtlichen Tierarztes vor Ort eine besondere Rolle zukommt. Die Anfang 2006 in Kraft tretende neue Verordnung über Lebensmittelhygiene sieht eine Verpflichtung zur Dokumentation vor und regelt einige Schwachpunkte der ehemals gültigen LMHV. Sie schafft gleichwohl neue Ermessensspielräume in der Beurteilung der Betriebe, für deren Regelungen noch reichlich Handlungsbedarf besteht. Bis dahin besteht Uneinheitlichkeit in der Risikobeurteilung der Betriebe.

The thesis deals with the issue of compliance processes to ensure safety and quality of food. These standards are embedded in the world's standards, the standards. In the introduction, the author explains the reason for the choice of this topic. Further hypotheses and objectives formulated by the work that have to be met and verified. From the available literature was created glossary topic, where I describe the history of the topic, its evolution and the current status at the present time. In the next chapter the author verifies the formulated hypotheses and meets the objectives of the work, all on the basis of the specified methods. At the conclusion of the work the author confronts the detected results with findings from the available literature, with hypotheses, review, and outlined the future continuation of the thesis.

Atualmente a comercialização de produtos refrigerados, principalmente no Brasil, se dá graças ao transporte rodoviário frigorificado. Uma falha nesses veículos pode ser crucial para a perda de toneladas de alimentos. Entretanto, como este é o elo da cadeia de frios com menor índice de contaminação, muito pouco se fala sobre ele. Porém, trata-se de um item complexo, pois além de atingir o produto final, com alto valor agregado no processamento, o próximo elo é o cliente, que, muitas vezes, sem saber, pode acabar consumindo um produto degradado, em função de um transporte inadequado. Este trabalho foi elaborado visando contribuir com o setor de transporte de produtos perecíveis, melhorando a qualidade da manutenção dos veículos transportadores. Para garantir essa contribuição, este trabalho propôs desenvolver um modelo de gestão de manutenção para conjunto caminhão trator, carreta baú frigorificado e equipamento de refrigeração, baseado em técnicas atuais de manutenção, conciliadas à prática de manutenção existente em empresas de transportes e em normativas para transporte de produtos alimentícios frigorificados, aplicável a empresas transportadoras de cargas frigorificadas do Brasil e do mundo, sujeito a ajustes. Para isso foram realizadas pesquisas bibliográficas acerca das técnicas de manutenção MTP – Manutenção Produtiva Total, MCC – Manutenção Centrada em Confiabilidade e FMEA – Análise de Modo e Efeito de Falha, bem como normas nacionais e internacionais referentes à segurança alimentar e princípios do APPCC – Sistema de Análise de Perigos e Pontos Críticos de Controle. Após a revisão bibliográfica, extraíram-se as características de interesse de cada método e exigências das normas conciliadas à prática das empresas e desenvolvou-se um modelo de planejamento de manutenção. Posteriormente, o modelo foi aplicado em uma empresa frotista da região Oeste de Santa Catarina. A avaliação do método se deu por meio do comparativo entre o número de intervenções do planejamento antigo de manutenção da empresa e o planejamento proposto após a aplicação do modelo. Acredita-se que o modelo proposto é um modelo ideal para a empresa sob estudo, pois coletou estratégias para cumprir normativas de segurança alimentar e está ao alcance das empresas de transportes frigorificados. Por fim, como sugestão de trabalhos futuros do ponto de vista teórico, acredita-se que o trabalho possa servir de revisão bibliográfica acerca do assunto. Cabe ainda uma análise, a longo prazo, para avaliar a viabilidade econômica do modelo e realizar um comparativo de falhas. Do ponto de vista prático, acredita-se que o modelo de planejamento de manutenção possa ser informatizado e tornar-se uma exigência das normativas de transporte de alimentos. / Currently, the trade of refrigerated products mainly in Brazil, happens due to the refrigerated road transport. A flaw in these vehicles can be critical to the loss of tons of food. However, as this is the link of the of cold chain with the lowest contamination, very little is said about it. It is a complex point because besides, reaching the end product with high added to the value processing, the next link is the customer, who may often unknowingly end up consuming an indelible product due to an inadequate transportation. This study aimed at contributing to the transportation sector of perishable products, improving the quality of maintenance of transport vehicles. To ensure this contribution, this paper proposed to develop a model of maintenance management to the set tractor truck, cart bag and refrigerated cooling equipment, based on current maintenance techniques, reconciled to the practice of maintenance existent transportation companies and norms of transport in accordance of refrigerated food products, applicable to any enterprise refrigerated cargo carrier in Brazil and the world. Review of the current literature was carried out on maintenance techniques such as TPM, FMEA and MCC, as well as national and international norms related to food safety and HACCP principles. The qualities of each method and requirements of the standards norms were linked to industry practice and a model of maintenance planning. Was developed then, the model was applied in a transportation company in the west of Santa Catarina. The analytical method was through the comparison between the number of the old planning enterprise interventions and the planning proposed. The results that the proposed model is a complete model, since the strategies collected meet food safety norms and is feasible or refrigerated transport companies. Finally, as a suggestion for future research the in a theoretical perspective the present study can serve as a literature review on the subject. From a practical perspective the maintenance planning proposed can be computerized and become a referred norm for food transportation.